Healthy Egg Salad Sandwich Recipe

By Rena Awada |

Skip the mayo with this healthy Egg Salad Sandwich Recipe! Loaded with fresh herbs, tangy pickles, and crunchy celery, we replaced the mayonnaise with Greek yogurt for the ultimate creamy and healthy Egg Salad. Serve between two slices of whole wheat bread and you have the perfect lunch!

Side shot of an egg salad sandwich, halved and stacked on top of each other.


Creamy, tangy, and full of protein and flavor, nothing beats Egg Salad, especially when it’s made healthier and served as a sandwich! We turned our Healthy Egg Salad recipe up a notch by adding extra herbs (dill and green onions), plus celery for an amazing crunch. It is addictive! Served between two slices of healthy whole wheat bread, you have the perfect Egg Salad Sandwich Recipe.

We love that you can make the egg salad ahead of time. Meal prep makes life so much easier, especially with our busy lives these days! You can also make homemade bread to go along with it. Is there anything better than freshly baked bread? Our Homemade Chia Seed Whole Wheat Bread is perfect for this Egg Salad Sandwich recipe!

Why you will love this recipe

  • It’s super easy: It’s just a matter of preparing the ingredients and mixing them all together. No fuss at all!
  • So quick to make: This recipe comes together in minutes. Want to make it even faster? Use pre-boiled eggs!
  • Healthier than traditional: Adding greek yogurt instead of mayonnaise cuts down significantly on unhealthy fats, sodium, and cholesterol, and adds a little extra protein while keeping the salad extremely creamy. We love it! We also served it on healthy whole wheat bread instead of white bread for extra fiber.
  • It keeps well: The egg salad for sandwiches is great for meal prep! We like to make it at the beginning of the week and make sandwiches over the following 3 or 4 days, or snack on it just as it is!
  • Kids love it: The egg salad is creamy, tangy, and herby, and kids just gobble it up, whether it’s in a sandwich or on its own! We love that it has such healthy ingredients. It’s great to know our kids aren’t eating junk.
Side shot of an egg salad sandwich, halved and stacked on top of each other with ingredients in the background.

What’s in this Egg Salad Sandwich Recipe?

  • Eggs: Hard-boiled eggs are essential for this recipe. You can buy pre-boiled eggs, or follow our step-by-step instructions in my Keto Avocado Deviled Eggs post.
  • Celery: Celery adds crunch with practically zero calories. It’s such a healthy addition to any diet.
  • Pickles: Pickles provide a delicious tanginess, and they are so good for you! Pickled foods are great for supporting gut health. We highly recommend eating pickles regularly!
  • Fresh herbs: Green onions add an onion taste without being too overpowering and fresh dill has such a refreshing flavor! In a pinch, you can add dried dill instead, and chives are a great substitute for green onions. If you’d like to learn more about how to cut green onions, check out our step-by-step tutorial!
  • Greek yogurt: Creamy and full of protein, greek yogurt turns these ingredients into a salad. Mayonnaise is usually added to traditional egg salad and can be substituted, although it’s not as healthy as Greek yogurt. It’s perfectly fine for those on a high-fat keto diet, but if you’re watching your cholesterol or calories we recommend sticking with Greek yogurt.
  • Dijon mustard: A touch of mustard pairs perfectly with eggs! Feel free to use another mustard you have on hand if needed.
  • Bread: Ideally, pick a healthy whole-wheat, seeded bread that has plenty of fiber. We love our Homemade Chia Seed Whole Wheat Bread for this Egg Sandwich Recipe.
ingredients on a flat surface to make egg salad sandwich
Ingredients prepared on a gray table.

How do you make the best Egg Sandwich?

  1. Add prepared ingredients to a bowl: Place the chopped eggs, celery, pickles, green onions, and dill into a medium-sized bowl.
Overhead shot of ingredients chopped and in a white bowl.

2. Add wet ingredients and seasoning and mix well: Add yogurt, mustard, salt, and pepper and stir to combine.

Overhead shot of an open faced sandwich surrounded by greens.

3. Make a sandwich! Serve with whole wheat bread and enjoy!

Tips for Success

  • Like a little spice? Add a sprinkle of red chili pepper flakes or a dash of your favorite hot sauce!
  • Want to make this low carb? Instead of serving it on bread, try a keto-friendly wrap or add the Egg Salad to a lettuce cup. You can even just eat the salad as it is. It’s delicious!
  • Store any leftover egg salad in an airtight container for 3-5 days in the fridge.
  • We don’t recommend freezing egg salad. It can separate when it thaws and becomes watery, losing its creamy texture and taste. You can try to rectify it by adding a little more Greek Yogurt and seasoning after it has thawed, but overall, we prefer to keep egg salad in the fridge and consume it within a few days.
Side shot of an egg salad sandwich, halved and stacked on top of each other with ingredients in the background.

Frequently Asked Questions

What can you put egg salad on besides bread?

There are so many great ways to serve egg salad! We like egg salad on lettuce cups (romaine is great!), in a wrap, inside celery (celery logs) topped with olives or extra pickles, and stuffed into half an avocado, bell pepper, or large tomato.

How long do you boil an egg?

We like to bring the eggs to a boil and then turn off the heat, cover the pot, and allow them to sit for 15 minutes. This gives us perfect hard-boiled eggs every time!

How healthy is egg salad?

Traditional egg salad tends to be loaded with mayonnaise which isn’t great for cholesterol and is very high in calories and sodium. We made this Egg Salad Sandwich recipe healthier by using Greek yogurt instead of mayonnaise. The egg salad still turns out super creamy and has extra protein with less unhealthy fats and sodium.

side shot of egg salad sandwich on a plate

What goes with egg salad sandwiches?

Usually, sandwiches are served with potato chips which aren’t very healthy at all! We have a whole range of healthy side dishes that go perfectly with this egg salad sandwich recipe:

Side shot of an egg salad sandwich, halved and stacked on top of each other with ingredients in the background.

More healthy Recipes Featuring Eggs to try

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side shot of egg salad sandwich on a plate

Egg Salad Sandwich Recipe

Skip the mayo with this healthy Egg Salad Sandwich Recipe! Loaded with fresh herbs, tangy pickles, and crunchy celery, we replaced the mayonnaise with Greek yogurt for the ultimate creamy and healthy Egg Salad. Serve between two slices of whole wheat bread and you have the perfect lunch!
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Course: Main Course, Sandwich
Cuisine: American
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 270kcal
Author: Rena

Ingredients

  • 6 hard-boiled eggs peeled and diced
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced pickles
  • 1/2 bunch green onions thinly sliced
  • 2 tbsp chopped fresh dill
  • 1/4 cup plain Greek yogurt
  • 2 tsp Dijon mustard
  • Kosher salt and pepper to taste
  • 8 whole-wheat bread slices

Instructions

  • Place the chopped eggs, celery, pickles, green onions, and dill into a medium-sized bowl.
  • Add yogurt, mustard, salt, and pepper and stir to combine.
  • Serve with whole wheat bread and enjoy!

Notes

  1. Like a little spice? Add a sprinkle of red chili pepper flakes or a dash of your favorite hot sauce!
  2. Want to make this low carb? Instead of serving it on bread, try a keto-friendly wrap or add the Egg Salad to a lettuce cup. You can even just eat the salad as it is. It’s delicious!
  3. Store any leftover egg salad in an airtight container for 3-5 days in the fridge.
  4. We don’t recommend freezing egg salad. It can separate when it thaws and becomes watery, losing its creamy texture and taste. You can try to rectify it by adding a little more Greek Yogurt and seasoning after it has thawed, but overall, we prefer to keep egg salad in the fridge and consume it within a few days.

Nutrition

Calories: 270kcal | Carbohydrates: 26g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 280mg | Sodium: 1036mg | Potassium: 288mg | Fiber: 4g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
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